3 chicken bouillon cubes
3 c. hot water
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onions
1 c. diced potatoes
1/8 tsp. pepper
1/2 c. chopped green pepper
1/4 c. butter
2 c. milk
1/2 c. flour
3 c. shredded Cheddar cheese

Dissolve bouillon cubes in hot water. Bring to boil in slow cooker. Add carrots, celery, onion, potatoes, green pepper and butter. Cover and cook for 1 1/2 hours. Combine milk and flour. Mix until smooth. Stir slowly into hot vegetable broth. Add cheese and pepper. Stir and cook 10 minutes until chowder is thickened. 6-8 servings.